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Cinnabar is the more stable form, and is a structure akin to that of HgO: each Hg center has two short Hg−S bonds (each 2.36 Å), and four longer Hg···S contacts (with 3.10, 3.10, 3.30 and 3.30 Å separations). In addition, HgS is found in a black, non-cinnabar polymorph (metacinnabar) that has the zincblende structure. [5]
The cinnabar moth eats groundsel between June and August, but the seeds germinate and the plant grows as soon as the ground is warm enough (and after a warm rain), [15] making this an insufficient control almost everywhere groundsel can be found. [34] Chemical
The cinnabar moth (Tyria jacobaeae) is a brightly coloured arctiid moth found as a native species in Europe and western and central Asia then east across the Palearctic to Siberia to China. It has been introduced into New Zealand , Australia and North America to control ragwort , on which its larvae feed.
The dragon blood tree has an upturned, densely packed crown. This evergreen species is named after its dark red resin, which is known as "dragon's blood". Unlike most monocot plants, Dracaena displays secondary growth, D. cinnabari even has growth zones resembling tree rings found in dicot tree species.
Pycnoporus cinnabarinus, also known as the cinnabar polypore, is a saprophytic, white-rot decomposer. Its fruit body is a bright orange shelf fungus . It is common in many areas and is widely distributed throughout the world.
Widely distributed in Eastern Northern America, it can be found from June to October, mostly on the ground in broadleaf and mixed broadleaf/conifer forests. It usually occurs scattered or in small groups. [5] It forms mycorrhizal associations with forest trees and shows preference for acidic soils. [6]
The leaves are pinnately lobed and the end lobe is blunt. [8] The many names that include the word "stinking" (and Mare's Fart) arise because of the unpleasant smell of the leaves . The hermaphrodite flower heads are 1.5–2.5 centimetres (0.6–1.0 in) diameter, and are borne in dense, flat-topped clusters; the florets are bright yellow.
When Chinese lacquerware and the ground cinnabar used to color it were exported to Europe in the 17th and 18th centuries, European collectors considered it to be finer than the European vermilion. In 1835, "Chinese vermilion" was described as a cinnabar so pure that it only had to be ground into powder to become a perfect vermilion.